Scallops In Vermouth Cream Sauce Recipes

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PAN SEARED SCALLOPS WITH VERMOUTH CREAM SAUCE



Pan Seared Scallops with Vermouth Cream Sauce image

Provided by Michelle

Number Of Ingredients 5

1 pound jumbo sea scallops
2 tablespoon butter
1/4 cup vermouth
1/2 cup cream
1/8 teaspoon salt and pepper

Steps:

  • Clean scallops (see instructions above this recipe).
  • Heat butter in large skillet on high heat.
  • When melted, add well dried scallops into butter. Sear on high for 2 to 2.5 minutes, then flip.
  • Sear for another 2 minutes until a golden crust is formed.
  • Remove to a plate, turn skillet to low.
  • Add vermouth to skillet, and simmer for 1-2 minutes to reduce the vermouth, stirring. Scrape up any butter or scallop remains in the pan.
  • Add cream, salt and pepper. Stir, simmering for another 1-2 minutes to combine.
  • Serve sauce over scallops.

Nutrition Facts : ServingSize 2

SEA SCALLOPS WITH VERMOUTH



Sea Scallops with Vermouth image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 14m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 shallot, chopped
2 (14 ounce) cans quartered artichoke hearts in water, drained
Salt and pepper
1/4 cup parsley leaves, chopped
2 tablespoons capers, drained
16 sea scallops
1/2 cup dry vermouth

Steps:

  • Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
  • Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.

SCALLOPS IN VERMOUTH-CREAM SAUCE



Scallops in Vermouth-Cream Sauce image

Provided by oallene1995

Time 29m

Yield 2

Number Of Ingredients 7

1 pound sea scallops
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
1/4 cup sweet vermouth
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Coat the scallops with flour, dusting off excess. Melt the butter in a large skillet over medium heat. Add the scallops and cook for about 5 minutes, stirring occasionally, until they are opaque, and then remove from skillet. Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom. Bring to a boil and reduce the volume of liquid by half. Stir in cream, salt, and pepper and turn heat down to low. Add the scallops back to the pan and cook until heated through.

SCALLOPS IN VERMOUTH-CREAM SAUCE



Scallops in Vermouth-cream Sauce image

This is fast, rich, and delicious. It is from Southern Living where it called for dry vermouth, but I accidently used the sweet variety and still enjoyed the result. The following is what I worked with.

Provided by Jajaja

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb sea scallops
2 tablespoons all-purpose flour
2 tablespoons butter or 2 tablespoons margarine
1/4 cup sweet vermouth
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Coat the scallops with flour, dusting off excess.
  • Melt the butter in a large skillet over medium heat.
  • Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
  • Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
  • Bring to a boil and reduce the volume of liquid by half.
  • Stir in cream, salt, and pepper and turn heat down to low.
  • Add the scallops back to the pan and cook till heated through.

SCALLOPS IN VERMOUTH CREAM SAUCE



SCALLOPS IN VERMOUTH CREAM SAUCE image

Categories     Shellfish

Yield 4

Number Of Ingredients 7

1 lb sea scallops
2 TBL all purpose flour
2 TBL butter or margarine
1/4 c dry vermouth
1/4 tsp salt
1/2 c whipping cream
1/8 tsp pepper

Steps:

  • Coat scallops with flour. Set aside. melt butter in large skillet over medium. Add scallops. Cook, stirring occasionally 3-4 min or until scallops are white. Remove cooked scallops. Add vermouth, stirring to loosen bits. Bring to boil. Stir in cream, salt, pepper, and reduce to low. Add scallops and cook until thoroughlyt heated.

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE



Sauteed Sea Scallops with Mustard Sauce image

Categories     Mustard     Shellfish     Sauté     Quick & Easy     Scallop     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 9

3/4 pound sea scallops
1 1/2 tablespoons olive oil
1 large shallot, minced
1/4 cup dry white wine
1/3 cup water
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter, cut into bits
2 scallion greens, cut diagonally into 1/4-inch slices (about 2 tablespoons)
Accompaniment: caraway rice cakes

Steps:

  • Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
  • In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
  • Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.

SCALLOPS WITH A CREAMY SAUCE.



scallops with a creamy sauce. image

great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.

Provided by emily12345

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • heat a little amount of oil in a pan
  • add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
  • next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
  • Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
  • serve the scallops with the sauce and season again, serve with a warm bread baton

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES



Creamy Pan-Roasted Scallops With Fresh Tomatoes image

In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

Provided by Melissa Clark

Categories     seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/4 cup thinly sliced shallots or red onion
Pinch of celery seeds
Salt and black pepper
2 cups chopped fresh tomatoes
2/3 cup dry white vermouth, dry white wine or clam juice
4 teaspoons Worcestershire sauce
1 cup heavy cream
2 pounds sea scallops, patted dry
1/2 cup chopped fresh chives, plus more for garnish
1/2 cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish

Steps:

  • Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
  • Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
  • Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

VEAL SCALLOPS IN VERMOUTH



Veal Scallops in Vermouth image

Make and share this Veal Scallops in Vermouth recipe from Food.com.

Provided by Bluenoser

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs veal cutlets
salt and pepper
1/4 cup flour
2 tablespoons butter
2 tablespoons salad oil
1 medium onion, finely chopped
1/2 cup vermouth
1/8 teaspoon ground mace
1 (6 ounce) can tomato paste

Steps:

  • Flatten meat with a wooden mallet or meat cleaver until it is very thin.
  • Cut into serving pieces.
  • Sprinkle with salt and pepper and dredge with flour.
  • Heat butter and salad oil in a skillet.
  • Add chopped onion.
  • Add veal scallops and brown lightly on both sides.
  • Add sweet vermouth.
  • Cover skillet and simmer about 5 minutes.
  • Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
  • Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.

Nutrition Facts : Calories 341.7, Fat 18.8, SaturatedFat 7.3, Cholesterol 134.2, Sodium 377.7, Carbohydrate 11.2, Fiber 1.7, Sugar 4.3, Protein 31.2

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